The design of Blanco — one of the latest additions to the Sydney restaurant scene — combines delicate lines with Mediterranean references to create a delicate dining haven

Antoni Gaudi has reached Sydney. Or, more specifically, the influence of the famed Catalan architect appears to have taken root in the backstreets of the City's red light district, King's Cross.

The building is aptly called Barcelona and its quirky shape was the brainchild of Australian architects Durbach Block. Standing on the bustling corner of Roslyn Avenue, this intriguing structure is tipped to become somewhat of an icon for Sydney. "It is an interesting building because it is trying to fit in but in an off beat way. This is largely due to its somewhat irregular, triangular shape, which is simply a function of the site itself," explains architect Neil Durbach.

The shapely form is a standout due to its unique design and alluring curves — both highly reminiscent of Gaudi's distinct sculptural style. The striking addition of shimmering mosaic tiles from Barcelona and the arrival of the new restaurant Blanco on the ground floor augments this seemingly Spanish feeling.

Blanco is therefore somewhat of a surprise. Aside from the fact that it means ‘white' in Spanish, there is little else in common between the restaurant and the colourful country that gave birth to bullfighting, paella and tapas. The chic interiors glisten with an almost stark allure; the whiteness of the room makes it appear the essence of contemporary cool.

The interior design appears to have been moulded on the food concept of modern Mediterranean, creative yet centred on classical techniques. "I wanted a concept that was broad enough to allow creativity, but specific enough that it was still easily identifiable. It had to be well grounded and founded in tradition," explains co-owner and chef Brendon Vallejo.

Goldfish-bowl windows and subtle lighting lend a gentle edge to the airy room. "This light concept arose in part because I feel that women are not really addressed properly when they go out to eat, especially when the interior design is concerned. Many restaurants are marked by a lot of heavy features — seen in the use of brown, black and a lot of leather," Vallejo says.

The interesting shape of the room also lent weight to the theme of developing a feminine allure, both graceful and fresh. "We really wanted to do something delicate, because it was apparent that if we tried to do the more conventional, darker restaurant style, it would be hard to pull off in such a unique space," Durbach says.

The design was the result of extensive collaboration between the team at Durbach Block and the restaurant owners, Vallejo and Scott Mason. Having the same architects who created the façade shape the internal elements has certainly worked in the establishment's favour. Both the interior aspects and the exterior relate well to the other, and there is a wonderful sense of cohesiveness throughout the overall scheme.

Key to this is the clear sense of flow, which starts at the building's curved roofline and is followed through in many of the internal touches — such as the gossamer linen curtains and the bar made from Corian.

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